2 x 170g Packs Asparagus
1 x Tin Chickpeas
3 x Cloves Garlic
1 x tsp Paprika
1 x Flat tsp Ground Cumin
Juice from ½ Lemon
35g Crunchy Trail Seed Mix
1 x Pot Growing Coriander
80ml Olive Oil
Peel and chop the garlic roughly.
Trim the cut ends of the asparagus and discard.
Chop the rest into chunks – keep back a few of the tips for garnish.
Put the asparagus into some boiling salted water along with the garlic and cook for about 4 mins - then drain well.
Drain the chickpeas.
Chop the coriander roughly.
Put the chickpeas, asparagus and garlic, paprika, lemon juice, ground cumin, trail seed mix, coriander and olive oil into a food processor – season with some salt and pepper – blitz until well ground.
Serve decorated with the asparagus tips – alongside some warmed pitta bread